Fast-Growing Franchise Brand Continues to Develop from Within
Dallas, TX (RestaurantNews.com) Golden Chick is expanding its leadership team with two executive moves designed to strengthen operations and expand development. Industry veteran Bobby Brannon has rejoined the company as vice president of operations, and long-time Golden Chick leader Tony Eisermann has been promoted to vice president of development. The personnel shifts come as Golden Chick approaches its 250th restaurant opening and prepares to enter four new states this year, bringing its presence to 10 across the country.
Brannon brings more than 35 years of restaurant experience back to Golden Chick, including six years with the brand as a restaurant operations leader where he helped open more than 30 new locations. In his new role, he will focus on strengthening operations, supporting franchisees and driving consistency across Golden Chick’s expanding footprint. His return comes at a pivotal time as Golden Chick scales its system and expands franchise support infrastructure. A Dallas native, Brannon’s career also includes leadership roles at Shipley Do-Nuts, TCBY, Dave & Buster’s, Schlotzsky’s, Dunkin’ and Huddle House.
“We are thrilled to welcome Bobby back to Golden Chick – he understands exactly what it takes to support a growing franchise system,” said Brian Loescher, president of Golden Franchising. “His deep understanding of our brand, his commitment to operational excellence and his passion for developing people make him an invaluable addition to our leadership team as we advance toward our next phase of systemwide growth.”
Since joining Golden Tree Restaurants in 2018, Eisermann has been a key driver of operational success and franchise growth across both Golden Chick and Texadelphia. Most recently serving as vice president of franchise operations, Eisermann will now oversee development strategy and execution as Golden Chick prepares for continued expansion.
With more than 30 years of hospitality experience, he brings multi-unit leadership and deep expertise across operations, people development and financial management. He has played a central role in developing strong teams and mentoring more than 100 employees, managers, and franchisees.
Loescher adds, “Tony has excelled in every position he has taken on during his Golden Tree career. While he has been temporarily filling in for the development department, he has become the obvious choice for an expanded leadership role. His communication, organization, and relationship-building skills are exactly what Golden Chick needs to continue our positive growth trajectory.”
These appointments, effective today, reflect Golden Chick’s continued investment in operational excellence and development speed; two critical priorities for brands navigating today’s evolving franchising landscape.
About Golden Chick
Founded in Texas in 1967, Golden Chick is a growing quick-service restaurant franchise that prides itself on providing delicious food and great customer service. The family-oriented brand is the creator of the Original Golden Tenders® and the Big & Golden® Chicken Sandwich, along with other chef-inspired menu items including its Golden Roast Chicken. Golden Chick is home to USA Today’s 2025 10Best Award’s #4 fast food side (Fried Okra), #4 best fast food fries and #7 best fast food fried chicken in the country and was ranked #86 in Entrepreneur’s Franchise 500 listing in 2023. In 2025, Golden Chick was included in Nation’s Restaurant News’ Top 150 Restaurant Brands in the U.S. (#149). With dine-in, drive-thru, curbside pickup, catering and third-party delivery service capabilities, Golden Chick has more than 240 locations throughout Texas, Oklahoma, Florida, Louisiana, Mississippi, Kansas and opening soon in Nevada, Arkansas, Missouri and Arizona. For more information about Golden Chick, or how to become a franchisee, please visit GoldenChick.com, like us on Facebook, follow us on Instagram and check out our Twitter.
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The post Golden Chick Strengthens Executive Team with Return of Bobby Brannon and Promotion of Tony Eisermann first appeared on RestaurantNews.com.
